These cheesy baked cauliflower fries are fairly timeconsuming to make but when served with a spicy ketchup dip they make a great party snack
Prep Time
3 hrs
Dificult
Medium
Servings
5 hrs 10 mins
Ingredients
Instructions
Cut cauliflower into medium-sized florets. Working in batches
pulse florets in a food processor until texture resembles rice grains. Transfer to a large pot and sprinkle with kosher salt. Cook and stir over medium-high heat until mixture is wet and soft
about 30 minutes. Reduce heat if it begins to brown. Remove from heat and allow cauliflower to cool.
Working in batches
transfer cauliflower to a clean cotton towel. Bring up the sides
twist the towel
and squeeze out as much liquid as possible. For this recipe
you'll need about 3 1/2 cups cooked
squeeze-dried cauliflower.
Preheat the oven to 350 degrees F (175 degrees C). Line a large rectangular baking dish with parchment paper
allowing the ends to extend up over the sides for easy lifting. Lightly brush parchment with olive oil.
Crack eggs into a large mixing bowl. Add garlic
black pepper
oregano
and cayenne pepper; whisk together until combined. Transfer cauliflower to the mixing bowl. Add shredded Cheddar cheese and grated Parmigiano-Reggiano; mix thoroughly. Transfer to the prepared baking dish. Tamp down and smooth out evenly.
Bake in the preheated oven until deep golden brown
about 1 hour. Allow to cool to room temperature. Cover and refrigerate until thoroughly chilled
3 or 4 hours.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat; lightly oil the mat.
Lift chilled cauliflower out of the pan. Slice in half lengthwise; slice each half crosswise into thin "fries
" about 1-inch wide. Arrange fries on the prepared mat
so they do not touch; brush lightly with olive oil. Sprinkle with a dusting of grated Parmigiano-Reggiano cheese.
Bake in the preheated oven until deeply browned
20 to 25 minutes. Allow to cool slightly before serving.
Chef John
